The people of the Lower Yangtse are fond of sharptasting food, such as the
Salt and Pepper Prawns, which is served with mild flavoured dishes such as
the chicken and the rice. Rice Congee is a kind of gruel, often eaten as a
snack, or for breakfast.

1. Heat the oil in a wok. Add the prawns and stir-fry for about 1 1/2 minutes. remove the prawns and drain on paper towels. Pour off all but 1 tablespoon of the oil.

2. Add the other ingredients except the salt and pepper. Stir-fry for two seconds, then return the prawns to the wok. Add salt and pepper and stir. Turn out onto a heated serving dish. This is very good served as a starter.

2. Heat 1 tablespoon of cooking oil in a wok. Drop in the managetout
with a pinch of salt and stir-fry until they are cooked slightly yet
still crunchy. Transfer to a warmed serving dish and reheat the wok.

3. Add the remaining vegetable oil, and when hot add the chicken
slices. Separate the slices, and stir-fry gently until the chicken
slices change to a white colour. Drop in the petits pois and stir all
together for about 1 minute. Take the wok off the heat and stir in the
teaspoon of sesame oil. Toss together and then arrange on the serving
dish. Serve immediately.

1. Pour the chicken stock into a large pan and bring to the boil. Stir
in the washed rice while still boilling and then reduce the heat so the
stock is just simmering. Let the stock and rice simmer for about 2 hours
with the lid on, stirring occasionally. Add salt and pepper to taste.

2. When ready to serve, mix the egg whites with the chicken meat and
stirinto the rice gruel. Serve immediately. The heat from the congee
will cooking being needed. Spoon the congee into bowls, and sprinkle
the minced ham and spring onions on top, to garnish.